Sautee the onions in plenty of olive oil with black pepper, red pepper, thyme, and oregano until starting to get translucent.

Add the garlic and continue to sautee until the garlic is fully softened.

Deglaze with the wine and rye. Chug some rye out of the bottle while waiting for the alcohol to burn off.

Add the tomatoes, turn to lowest setting, and simmer covered for about 45 minutes to an hour, until the tomatoes are all cooked, stirring occasionally.

Add the basil, stir well, and continue to cook for a few minutes, until the basil is fully cooked.

Meanwhile, boil the casaveccia in salty water, and when it is a minute or two before molto al dente, drain it, reserving about three fourths of a cup of pasta water. Put the pasta water and the pasta in the sauce, turn the heat up to medium high, and finish the pasta with gentle stirring for a few minutes.

Turn off the heat, dump in the gorgonzola, and stir well to fully incorporate.

Damn Prof, you sure do know how to cook Italian! For those worried about the fat, relax, it’s olive oil. Ever been to Rome? People eat this way all of the time and they are thin. (Of course, they do a lot of walking too.)
I can’t wait to try this one. Step #3 looks like it could get interesting….

Uh, since when? Provided the cheese isn’t lined with Rennet, as some are, vegetarians are open to eat cheese (or other dairy products). Go to a vegetarian Indian restaurant and you’ll find plenty of paneer dishes. My girlfriend is a vegan (it’s vegans who avoid any and all animal products), and it can be frustrating to eat at many restaurants as more often than not the lone vegetarian option consists primarily of cheese.